Layered Moussaka Casserole

Layered Moussaka Casserole


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A classic Greek dish has been given a twist with layers of pasta stacked between fried potatoes and a hearty meat sauce. If you'd like to make a more traditional moussaka, you can replace the ground beef with minced lamb.

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Time needed

45 min preparation + 20-25 min cooking

Serving Size / Yield

12-16 servings


  • 1 16 oz. box Lasagna Pasta
  • 4 lb. Large Russet Potatoes
  • Canola Oil, for frying
  • 1/4 cup Olive Oil
  • 2 lb. Lean Ground Beef
  • 1 Large Onion, finely chopped
  • 2 Garlic Cloves, crushed
  • 2 C. Crushed Tomatoes
  • 1 Bay Leaf
  • Salt, to taste
  • Pepper, to taste
  • 2 tsp. Butter
  • 1 tsp. All Purpose Flour
  • 2 C. 2 % Milk
  • 1 tsp. Ground Nutmeg
  • 3 Tbs. Parmesan Cheese, grated

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Preheat oven to 350 degrees. Prepare lasagna pasta as directed on package and set aside. Peel potatoes and cut them into thin slices; wash & drain. Heat oil in frying pan and fry potato slices on both sides until evenly browned. Set potatoes aside to drain. In a large pot, heat olive oil. Add ground beef, onion, and garlic to pot, and cook until the meat browns. Stir in the tomatoes, bay leaf, salt and pepper, and cook mixture on low heat for 20 minutes. Remove bay leaf and set aside. In a medium-sized saucepan, melt butter. Add flour and continuously whisk until bubbly. Season with salt, pepper, and nutmeg. Add milk to flour mixture and continue to whisk until sauce thickens. Line the bottom of a 9x13" baking pan with a layer of potatoes and a layer of pasta, and top with meat mixture. Repeat layering process. Pour half of the white sauce over the second layer of meat. Top with a layer of pasta. Pour the rest of the sauce over the casserole and sprinkle with parmesan. Bake for about 20 minutes or until sauce on top has browned.

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